Nick and I celebrated Labor Day this year at a cookout at our good friends'. We were on board to bring a potato salad and some sangria. This is the sangria:
1 bottle dry white wine
1 bottle sweet white wine (we used a local Minnesota plum honey wine)
1/2 cup blackberry brandy
1/4 cup amaretto
1 cup fresh raspberries
2 sprigs Thai basil
2 dashes of cherry bark vanilla bitters
1 liter club soda for serving
I let everything but the soda macerate overnight to give the flavors all sorts of time to mingle and get to know one another. Right before serving, I mixed in a one liter bottle of club soda. This was a delicious patio pounder served over ice. Our only problem was a malfunctioning Coleman thermos spigot (which we later discovered was due to the lid being on too tightly...had we just unscrewed it the balance would have been restored and the sangria free-flowing). Oh well, that meant lots of leftover sangria for Nick and I to consume at home, which we did.
1 comment:
That sounds amazing! I love the use of Thai basil... we have some growing and I am struggling to come up with uses for it. This is interesting...
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